Chocolate Layer Cake

Ingredients

• 2 eggs
• 2 cups powdered sugar
• 1 cup milk
• 2 cups flour
• 2 teaspoons Royal Baking Powder
• 0.25 teaspoon salt
• 1 teaspoon vanilla

Method

1. 1

   Mix flour, salt, and baking powder.

2. 2

   Beat egg yolks till thick, gradually add and beat in the sugar.

3. 3

   Add vanilla and milk, then whipped whites and flour.

4. 4

   Bake in 3 layer-cake pans in hot oven.

5. 5

   Put together with chocolate filling.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 24. The excerpt below is the record exactly as published.

Chocolate Layer Cake. — 2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, V4 tea- spoon salt, 1 teaspoon vaniUa. Mix flour, salt, and baking powder. Beat egg yolks till thick. Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot oven. Put together with chocolate filling. No. 2 (see Cake Fillings). Chocolate Loaf Cake. — Mi cup butter, cups sugar, 2 cups flour, 2 teaspoons Royal Btudng Powder, >4 teaspoon salt. Mi cup milk. 4 eggs, 4 ounces chocolate dissolved m 5 table- spoons boiling water, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar, add egg yolks, vanilla, and dissolved chocolate. Alternate the milk and flour and beat hard, then add whipped whites, turn into buttered loaf-pan lined with 3 thicknesses of paper. Bake in moderate oven. Cinnamon Chocolate Cake. — Mi cup but- ter, 1 cup sugar, 2 eggs, ^ cup milk, IMi cups flour, \Mi teaspoons Royal Baking Powder, ^ teaspoon salt, 3 teaspoons powdered cinnamon. Mix flour, salt, and baking powder. Cream butter and .sugar. Add cinnamon and beaten yolks, then alternate milk and flour. Add whipped whites, beat hard, and bake in 3 layer- pans in quick oven. When cold put together with boiled icing containing melted chocolate. Centennial Cake. — % pound butter, \Mi pounds brown sugar, 6 eggs, 2 cups milk, 1% pounds flour, teaspoon salt, 2 teaspoons ^yal Baking Powder, % pound cleaned cur- rants, V4 pound seeded raisins, Vi pound sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well vi.th a little of the flour. Mix flour, salt, and baking powder. Cream butter and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the milk and flour, add whipped whites, and beat hard. Stir in pre- pared frtiit. Line 2 loaf -pans with 3 thick- nesses of paper. Divide the batter between the pans and bake about IV4 hours in moderate oven. Cocoanut Layer Cake. — Mi cup butter, IV4 cups sugar, whites 8 eggs, cups flour, Vi teaspoon salt, 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar. Add vanilla, then, alternately, the flour and whipped whites. Beat hard ; bake in 3 layer-cake pans. When cold put together with cocoanut filling. No. 2 (see Fillings). Cocoanut Loaf Cake. — ^l cup butter, 1 cup sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 tea- spoons Royal Baking Powder, V4 teaspoon salt, 2 cups fre.shly grated cocoanut. Put together same as chocolate loaf cake, and bake in loaf- pan in moderate oven. Citron Cake. — IMj cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder to- gether, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shal- low, flat cake-pan (fig. XIII), in a moderate oven, 50 minutes. Coffee Cake. — 1 cup very strong coffee, I cup butter, 2 cups sugar, 3 eggs, IMi pints flour, IMi teaspoons Royal Baking Powder, 1 cup stoned raisins, cut in two, Mi cup chopped citron, 10 drops each extract allspice and nut- meg, and Ml cup milk. Rub the butter and sugar to a white cream ; add the eggs, 1 at a time, beating 3 or 4 minutes after each. Sift together flour and powder, which add to the butter, etc., with the coffee, raisins, citron, milk, and extracts. Mix into a smooth batter. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 13 Bake in paper-lined cake-tin (fig. IX), in a hot oven, 50 minutes. Coffee Cake, No. 2. — 1 cup brown sugar, 1 cup butter, 2 eggs, Vfj cup molasses, 1 cup strong coffee, Vj teaspoon soda dissolved in the molasses. 2 teaspoons powdered cinnamon, 1 teaspoon cloves, teaspoon salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking Powder

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